Ingredients

The following ingredients have 4 Servings
  • 8 oz. cooked beets ((if you don't want to cook your own, I recommend Love Beets))
  • 1 cup + 1 Tbsp whole wheat flour ((or flour of your choice))
  • 1/2 tsp baking powder
  • 2 Tbsp honey
  • 1 Tbsp coconut oil ((or oil of your choice))
  • Sour Cream Icing (optional if you want to frost cookies (recipe below))
  • 1/4 cup sour cream
  • 1 tsp honey
  • 1 tsp cornstarch
  • 1 tsp water
  • 1-2 drops pink food coloring or a little leftover beet puree, (if desired)

Instruction

  • Preheat oven to 350 degrees and line baking sheet with parchment paper or Silpat.
  • Place beets in food processor or blender and process until pureed.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer or wooden spoon, combine flour, baking powder, pureed beets, honey, and coconut oil. Mix until combined, taking care not to over-mix.
  • On a lightly floured surface, roll out dough to about 1/4" thick. Using whatever cookie cutter you desire, cut out shapes from cookie dough. Place on prepared baking sheet about an inch apart.
  • Bake cookies for 15 minutes. Let cool on the baking sheet for a few minutes before moving to a metal rack to cool completely.
  • Once cookies are cool, top with sour cream icing. You can either spread on with a spatula or pipe on with a pastry bag.